How could it have got so long without me blogging! I've been busy with school events & then the summer holidays. This summer I gave myself the challenge to master icing cupcakes ... well... at least get them looking half decent.
So I started by watching youtube & discovered my pipping nozzles were all to small for the look I wanted. New nozzles bought I decided to seek the wisdom of those with experience& asked on facebook if anyone knew a good buttercream icing recipe & what butter was best to use. My friend Deb gave me this link which she uses for Lemon & Poppyseed cupcake. Sandie from Itchifingers kindly tagged her friend Pauline saying she's the cupcake queen. Pauline answered it was more like she was the Buttercream Queen; Hooray! exactly what I needed!!! The best advice she gave me was that she uses Anchor butter for her buttercream. Now, I dont know about you but I have tried all sorts of spreads for making icing. Some go to soft, some are too over powering in taste, others split & curdle, so to have someone actually point one out that works for them is a HUGE help.
I decided to dive straight in & give lemon meringue cupcakes a go.
I started off with a simple sponge cake mix with the zest & juice of 1 lemon added to create 12 cakes.
DOH! I meant to put 1/2 the mix in each, then a dollop of lemon curd, & then add the rest of the mix. No worries, I cut a cone shape out of the centre of each cupcake, spooned a small amount of lemon curd in & popped the cone back on top .... shhh, no-one will know it was meant to be any different.
I then made lemon buttercream following the recipe from the lemon & poppyseed cupcake, & popped it in the fridge until the cake had cooled.
I also set about making meringues which I havent done for about 10 years or so... I didn't realise how long they took to cook!!!! So I decorated the cakes without them initially so everyone could have one for pud.
My piping is greatly improved by having the correct nozzle & consistency of the icing.
The lemon cake hating other half of mine adored these cupcakes! They weren't tooooo lemony, & the anchor butter gave it a lovely creamy flavour. The meringue added another texture to the cake, a nice contrast to the soft buttercream.
Pop back tomorrow to see how I got on with CHOCOLATE MARMITE CUPCAKES!!!